March 1, 2011/Prepared Foods Magazine -- Bell Flavors & Fragrances has compiled two different flavor and fragrance lists that will help developers understand consumer demands in 2011--and in years to come. Emerging fragrance notes include: jasmine sambac; white patchouli; rich balsamic; English toffee; caviar luxe; lime cilantro spice; fir needles; Brazilian nut; guaiacwood; and brisk blue algae. Flavors to watch include three categories of flavor: sweet (with flavors such as chocolate soufflÈ, red velvet and caramel macchiato); beverage flavors (blood orange, coconut water and rambutan); and savory flavors (black garlic, aged cayenne pepper, truffle oil). Bell Flavors & Fragrances,www.bellff.com